In order to study the changes of microbial community and volatile flavor components during the production of fermented sausages， high-throughput sequencing technology was used to analyze the V3-V4 regions of bacterial 16S rDNA at different stages， and gas chromatography-ion mobility chromatography(GC-IMS) was used to analyze the volatile flavor components. The results showed that the microbial community structure and relative abundance of samples at different fermentation stages were different. In the fermentation process， Lactobacillaceae always dominate， followed by Staphylococcus， Brevibacterium. Staphylococcus increased to the highest at 12 h(26.83%)； unspecified Lactobacillaceae reached the highest relative abundance at 30 h (92.81%). In the earlier stage of fermentation， volatile flavor components were dominated by aldehydes and ketones， and esters gradually increased in the middle of fermentation， and 1-octen-3-ol and trimethylpyrazine reached their peaks in the later stage. Pearson correlation analysis indicated that unspecified Lactobacillaceae was closely related to the synthesis of 1-octen-3-ol， trimethylpyrazine， ethyl acetate， hexanal， octanal and 2-butanone and other flavor substances， and Staphylococcus and Flavobacterium were positively correlated with the synthesis of 2-methylbutanal and 3-methylbutanal. The combination of high-throughput sequencing and GC-IMS could comprehensively analyze the bacterial succession and volatile aroma component changes of fermented sausages， providing scientific support for the quality improvement of fermented sausages.